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GALATOBOUREKO
GREEK CUSTARD PASTRY

PASTRY
3250 grms of milk
1 cup sugar
1 spoon butter
75 grms simolina
225grms of rice flour

150 grms corn flour
2 tsp vanilla extract
1 kilo  filo pastry
1 lb butter, melted

SYRUP

1700 grms  water
1240 grms sugar
1 cup honey
2 whole cloves
½ stick cinnamon
1 slice lemon

Heat milk and sugar in large saucepan; do not boil. Stir in 1 spoon butter until melted. Add simolina and the flours ,vanilia,slowly, stirring constantly. Cook about 10 minutes until thickened. Remove from heat and cool.  Preheat oven to 225°F. Butter the pan. Place 9-15 sheets of filo in bottom of pan, brushing each layer generously with melted butter before placing next layer on top. Spoon cooled filling over filo. Cover with 10-15 sheets of filo, brushing each layer with butter. Trim filo edges to fit pan. Brush top well with butter. With sharp knife, score pastry in diamond pattern. Bake for about 60 minutes until golden-colored. Prepare syrup. Combine water, sugar, honey, cloves, cinnamon and lemon slice. Bring to a boil; reduce heat and simmer about 20 minutes. Remove from heat, discard clove and cinnamon. Allow to cool. Remove pastry from oven; let stand about 5 minutes. Pour cooled syrup over hot pastry. Allow to cool before serving.
 

 

 From Sarantis Vasilis

SARANTIS Restaurant

   in Faliraki Rhodos Greece

 

 

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